Quick moussaka Recipe
- 4 aubergines
- olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 450g/1 lb minced lamb
- 3 plum tomatoes, diced
- pinch of cinnamon powder
- pinch of cumin powder
- 1 glass of red wine
- 150ml/5fl oz chicken stock
- 200ml/7fl oz white sauce
- 2 eggs
- pinch of nutmeg
- 100g/4oz grated cheese (half mozzarella, half Cheddar)
- 2 tbsp fresh mint, chopped
- salt
- freshly ground black pepper
- Preheat the oven to 190C/375F/Gas5.
- Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.
- After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
- In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
- Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
- Bake in the oven 20-25minutes to colour the cheese and cook through.
- Serve.
